研究中心公众号
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Saccharomyces cerevisiae strains with low-yield higher alcohols and high-yield acetate esters imp...
2023-03-27
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Safety evaluation and comparative genomics analysis of the industrial strain Aspergillus flavus S...
2023-03-27
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Combined effects of fermentation temperature and Saccharomyces cerevisiae strains on free amino a...
2023-03-27
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Developing an innovative raw wheat Qu inoculated with Saccharopolyspora and its application in Hu...
2023-03-27
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Analysis of changes in simulated rancidification process during the storage of Huangjiu
2023-01-27
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The Positive Influence of Polyphenols Extracted From Pueraria lobata Root on the Gut Microbiota a...
2023-01-27
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Non-alcoholic components in Huangjiu as potential factors regulating the intestinal barrier and g...
2023-01-27
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Interaction and application of molds and yeasts in Chinese fermented foods
2023-01-27
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Spatiotemporal distribution of environmental microbiota in spontaneous fermentation workshop: The...
2022-03-29
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Analysis of genes from Saccharomyces cerevisiae HJ01 participating in aromatic alcohols biosynthe...
2022-03-24
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Chinese Baijiu distiller's grains resourcing: Current progress and future prospects
2022-03-24
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Metagenomics-based insights into the microbial community profiling and flavor development potenti...
2022-03-24
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Reducing biogenic amine in seriflux and huangjiu by recycling of seriflux inoculated with Lactoba...
2022-03-24
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Enzyme production potential of Penicillium oxalicum M1816 and its application in ferulic acid pro...
2022-03-24
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Formation pathways and precursors of furfural during Zhenjiang aromatic vinegar production
2022-03-24
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邮箱：rctff@jiangnan.edu.cn
